Kimchi
A vegan or vegetarian approach to Kimchi.
Ingredients
Vegan
- 1 head napa cabbage
- ½ daikon radish
- 1 medium carrot
- 2 scallions
- 3 cloves garlic
- 1 small thumb ginger
- 3 Tbsp Korean red chili flake (gochugaru)
- 1 Tbsp sugar
- 2 Tbsp red miso paste
- Kosher salt
Not Vegan
- 1 head napa cabbage
- ½ daikon radish
- 1 medium carrot
- 2 scallions
- 3 cloves garlic
- 1 small thumb ginger
- 3 Tbsp Korean red chili flake (gochugaru)
- 1 Tbsp sugar
- 1 tsp fish sauce or more to taste
- Kosher salt
Instructions
- Using a knife, cut napa cabbage in half lengthwise. Cut into 1/8-inch ribbons, avoiding the core. Using a cheese grater, shred daikon and carrots. Cut green onions into thin rounds, reserving white parts.
- In nonreactive container, combine cabbage, carrot, daikon, and green onion. Add large amount of salt, and toss to coat. Set aside for several hours, or as long as overnight (if salting overnight, make sure to refrigerate). This draws moisture out of the vegetables, and also kills off bad bacteria.
- Rinse to remove salt. Set aside. Finely chop white parts of green onion and garlic, and grate the ginger over a microplane. Add gochugaru, sugar, and miso paste (or fish sauce) and mix well. Slowly add water until texture is that of hummus. Combine pepper paste with vegetables, rub until vegetables are completely coated.
- Transfer vegetable mix into a glass jar, leaving ½ inch of head space. Loosely cover with lid, making sure the jar is NOT sealed airtight. Leave at room temperature for 3 to 5 days. Around day 3 you should start to see tiny bubbles forming in the brine of your vegetables - this is normal. The longer you let your veggies ferment, the more tang and fizz you’ll get in the finished product.
Notes
Sometimes a mold cap will form. Just lift off the mold cap, stir your fermenting kimchi, seal and refrigerate.
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